Belgian style Slow cooked Beef Stew is a hearty and comforting dish that brings tender chunks of beef together with rich flavors like dark beer, aromatic herbs, and root vegetables. The slow cooking process makes the beef melt in your mouth while the sauce becomes thick and deeply flavorful. It reminds me of those chilly days when you just want something warm and satisfying to fill you up.
I love making this stew on a lazy weekend because it’s mostly hands-off once everything is in the pot. I usually start it in the morning and by dinner time, the whole house smells amazing, like a cozy pub. One tip I’ve found helpful is using a good quality Belgian beer—it really adds that unique depth and slightly sweet bitterness, making the stew special. Plus, leftovers taste even better the next day, which is always a win in my book.
This stew goes perfectly with a crusty loaf of bread or creamy mashed potatoes to soak up all the delicious sauce. I like to serve it with a simple green salad to balance the richness. It’s a family favorite because it feels like a warm hug on a plate, and I’m pretty sure it brings people together around the table, sharing stories and seconds without hesitation.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender when cooked slowly. If you can’t find chuck, try brisket or short ribs. Just make sure the meat is well-marbled for good flavor and texture.
Dark Belgian beer: It gives the stew a unique malty and slightly sweet bitterness. If you don’t have Belgian beer, a dark ale or stout works well as a substitute. For a non-alcoholic version, use beef broth with a splash of balsamic vinegar for depth.
Tomato paste & brown sugar: These boost the richness and balance the bitterness from the beer. If you want less sweetness, reduce the sugar or try a small amount of honey instead.
Mushrooms and carrots: Mushrooms add earthiness, and carrots bring natural sweetness and a bit of texture. You can swap mushrooms for pearl onions or add celery for more crunch.
How Do You Get Perfectly Tender, Flavorful Beef in Slow Cooked Stews?
Slow cooking is the key to tender beef in stew, but a few tricks help the flavor and texture shine:
- Dry the beef: Patting it dry before browning helps the meat caramelize better instead of steaming.
- Brown the beef in batches: Avoid crowding the pan so the meat gets a nice crust. This adds rich flavor.
- Cook low and slow: Simmer gently and cover the pot to keep moisture in. Roughly 2.5 to 3 hours lets connective tissues melt, making the beef tender.
- Stir occasionally: This prevents burning at the bottom and helps meld flavors.
- Rest before serving: Removing herbs like thyme and bay leaves before plating keeps flavors fresh and prevents bitterness.
With patience and these simple steps, your stew’s beef will be fall-apart tender and full of deep, rich flavors. The slow cook method really brings out the best in each ingredient!
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – This keeps the heat steady and helps develop those rich flavors during browning and slow cooking.
- Slotted spoon – Ideal for removing the beef once browned without excess oil or liquids.
- Sharp chef’s knife & Cutting board – For chopping onions, carrots, and mushrooms cleanly and safely.
- Measuring spoons and cups – To ensure accurate amounts of beer, broth, and seasonings.
- Wooden spoon or spatula – Perfect for stirring the stew gently and scraping up browned bits for extra flavor.
Flavor Variations & Add-Ins
- Proteins: Swap the beef chuck for lamb shoulder for a different richness or add sausages for extra flavor.
- Cheeses: Top with grated Gruyère or Swiss cheese just before serving for a cheesy twist that melts into the hot stew.
- Veggies: Incorporate parsnips or turnips for added earthiness, or add peas near the end for a pop of freshness.
- Spices & Herbs: Add a pinch of ground cloves or cinnamon for a warmer note, or sprinkle with fresh thyme or rosemary for extra aroma.
Belgian Style Slow Cooked Beef Stew
Ingredients You’ll Need:
For The Stew:
- 2 lbs (900 g) beef chuck, cut into 1-2 inch cubes
- 2 tbsp vegetable oil or butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped into chunks
- 8 oz (225 g) mushrooms, halved or quartered if large
- 2 tbsp all-purpose flour
- 1 1/2 cups dark Belgian beer (such as a Dubbel or a strong ale)
- 1 1/2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1-2 sprigs fresh thyme
- 1-2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
Optional for Serving:
- French fries or crusty bread
How Much Time Will You Need?
This recipe takes about 30 minutes for prepping and browning the beef and vegetables, plus 2.5 to 3 hours of slow cooking on the stovetop. The long cooking time lets the beef become tender and the flavors fully develop. Plan ahead so you can let the stew simmer gently while you relax.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Pat your beef cubes dry on paper towels — this helps get a nice brown crust. Season them with salt and pepper. Heat the oil or butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Cook the beef in batches, so the pieces have room to brown well without steaming. This usually takes 5-7 minutes per batch. When browned, remove the beef from the pot and set aside.
2. Cook the Vegetables and Make the Base:
In the same pot, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute. Stir in the flour and cook while stirring for a minute to remove the raw taste.
3. Add Liquids and Flavorings:
Slowly pour in the dark Belgian beer, scraping up browned bits from the pot bottom – this adds great flavor. Then add the beef broth, tomato paste, and brown sugar. Stir everything together well.
4. Return the Beef and Add Herbs and Veggies:
Put the browned beef back into the pot. Add the carrot chunks, mushrooms, thyme sprigs, and bay leaves. Stir to evenly distribute the ingredients.
5. Slow Cook the Stew:
Bring the stew up to a gentle simmer, then cover the pot with a lid and lower the heat to keep it at a very low simmer. Cook for 2.5 to 3 hours, stirring occasionally. The beef will become tender and the sauce will thicken beautifully.
6. Finish and Serve:
Remove the thyme sprigs and bay leaves. Taste and adjust salt and pepper if needed. Serve hot, sprinkled with fresh parsley. Pair with crispy fries or crusty bread to soak up the rich sauce.
Enjoy your warm, hearty Belgian beef stew — perfect for chilly days and sharing with family!
Can I Use Other Types of Beer Instead of Belgian Beer?
Yes! While Belgian beer adds a distinct malty flavor, you can substitute with other dark ales, stouts, or porters. For a non-alcoholic option, use beef broth with a splash of balsamic vinegar to mimic the depth.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Stew flavors often deepen after a day, making leftovers even more delicious!
Can I Prepare This Stew in a Slow Cooker?
Absolutely! Follow the initial browning steps, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender. Add the mushrooms and carrots about halfway through to keep their texture.
What’s the Best Side Dish to Serve with Belgian Beef Stew?
This stew pairs wonderfully with crispy French fries or crusty bread to soak up the rich sauce. Creamy mashed potatoes or a simple green salad also make excellent accompaniments.
